Friday, November 11, 2011

Gluten Free Bake Off

We have been busy little bees baking up a storm in our kitchen, because this year we have decided to enter the Vitarium Gluten Free Bake Off! After many tantrums and flour covered surfaces, we finally narrowed our recipe list down to our Buttermilk and Ricotta Sage Scrolls. 

Check out our entry and leave a comment of support! 

The great thing about the recipe below is that you can make so many different variations with the filling. We also love making ricotta, sundried tomatoes and olive scrolls – just substitute the sage with sundried tomatoes and pitted olives. Or if you have a sweet tooth, simply sprinkle brown sugar and cinnamon over the ricotta! 

3 cups GF self raising flour 
1/2 tsp salt 
80g firm butter, chopped 
1 1/2 cups buttermilk, plus extra for glazing 
200g ricotta 
60g greek fetta 
20g goats cheese 
12 sage leaves 

1. Preheat oven to 220◦C. Grease a 30cm x 20cm lamington tin with butter. 

2. Sift GF self raising flour and salt into a large bowl and then rub in the butter using finger tips. Make a well in the centre and pour in buttermilik. Stir until combined and a sticky dough forms.

3. Turn dough out onto floured surface and knead gently until smooth. Use rolling pin to roll dough out into a rectangle. To make this step easier, place the dough onto a piece of baking paper smeared with oil – it prevents the mixture sticking to the bench when rolling out. 

4. Crumble ricotta over dough and spread with spatula. Crumble fetta and goats cheese over the top of the ricotta layer. Scatter over the sage leaves. 

5. Roll the pastry into a log, using the greased baking paper to guide you. 

6. Cut into 1 inch thick rounds, place scroll-side up into the prepared tin, making sure buns touch. Brush top of buns with extra buttermilk. 

7. Bake for 25-30 mins until scrolls are golden and sound hollow when tapped. Allow to cool & serve.

This recipe leaves you with some extra goats cheese to use up. Here’s a little tip on how to store the extra cheese, simply cut the goats cheese into small pieces and place them in a bowl. Add good quality extra virgin olive oil, 1 clove of garlic (crushed or chopped), light sprinkle of sea salt and a few sprigs of fresh thyme. Very decadent but this makes a nice addition to a cheese platter! 

This will keep in the fridge for a while as the olive oil will help preserve the cheese, just make sure all the cheese is submerged in the oil.

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